Chicken Cordon Bleu Crepes

CREPES
1 c flour
2 eggs
1 1/4 c milk

Whisk until smooth. Cover & refrigerate one hour. Heat a crepe pan and pour 1/4 cup of crepe mixture. Cook until done on one side. Flip.

FILLING
2 c coarsely chopped chicken
2/3 c chopped fully cooked ham
1 c shredded Swiss cheese

Mix filling together and fill crepes. Roll up tightly. Place seam side down in greased 9x13 baking dish.

SAUCE
2 T butter
2 T flour
1 t chicken bouillon
1 1/2 c milk
1/4 c shredded Swiss cheese
2 T chopped fully cooked ham

Melt butter in small saucepan. Stir in flour and bouillon. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 min, or until thickened and bubbly. Remove from heat. Stir in cheese and ham until cheese is melted. Pour sauce over crepes. Bake at 350 for 15-20 min until bubbly.